Chicken Enchilada's

1 lb Chicken- cooked and Shredded
2 cans Hatch’s green Enchilada Sauce (Mild)- I usually find it at Fry’s
1 12 oz can of Evaporated Milk
1 bag Shredded Mexican Cheese
5 or 6 flour tortillas

Butter 9x13 pan lightly. Cut up Tortillas into squares or strips. Layer bottom of pan with some tortillas. Add chicken. Pour over half of the sauce and milk mixture. Layer with some cheese. Layer with some more tortilla strips. Pour over rest of sauce and top with cheese. Bake at 350 for 30 minutes. Top with lettuce, tomatoes, olives, sour cream, salsa, etc.

A new way I make this is to use Corn Tortilla’s instead of the flour, just take one, put in some chicken, a little cheese and then about 3 tbs worth of the sauce, roll and place in buttered pan, do as many as you want and then top with as much of the sauce as you would like. The corn tortilla’s really soak up the sauce when baking so don’t be shy, I use about 2/3’s of what I make up, and then top with cheese and bake. Or the quick and easy way is to just cute the corn tortillas in half, layer the bottom of the pan, fill with chicken, some cheese and half the sauce, top with more tortillas, rest of sauce and more cheese.

The only real difference between the two tortillas is that the Corn tortillas really soak up the sauce as they bake, so it is a dryer enchilada, the flour don't so it is a little saucier. Both ways are really yummy. Thanks to my Mom for this recipe!